The white Porto of Ferreira is vinified according to the traditional method of the Porto. The selected grapes are harvested by hand, desteped, macerated and pressed. The fermentation is closely monitored, above all controlling the temperature and density of the wine, so as to be able to stop fermentation, with the addition ofthe Brandy produced by the wine of the grapes of the same company. The choice of the moment of interruption of fermentation is very important for the Porto, as it determines the degree of sweetness and aromas in the product that we are going to obtain. As per tradition, fortified wine is maintained in fermentation plants directly in the vineyards on the banks of the Duoro throughout the winter, where thanks to the colder temperatures it stabilizes and weakens. The following spring the product was transferred to Villa Nova de Gaia,in the Duoro estuary,on the opposite bank of the city of Porto. Here the oak barrels will rules the aging of the wine for a few years, more precisely between 2 and 5, enriching and refining it. The product that is bottled, with an average aging of three years, has a straw yellow color and fresh floral and fruity notes in the mouth. In Italy we are not used to drinking Porto, and especially the white Porto is far from our habits, but if we go to Portugal we immediately realize how versatile and fresh this product is. First, you drink cold (8-10°C) and more frequently you drink as an aperitif or after dinner in a Cocktail, even very simple, with tonic or more elaborate with gin. It goes well with salted almonds and cashew nuts, all the tasty appetizers also based on fried fish, croutons with pâté and blue cheeses. It can come as a surprise with a dessert of vanilla ice cream and tropical fruits or with white chocolate, dampening the cloying of cocoa butter and sugar.
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